Baked boneless chicken thighs are coated in a simple Greek yogurt marinade with mild curry powder, honey, lemon, sweet paprika, and oregano, then baked until tender and juicy. The yogurt coating keeps the chicken soft and super flavorful, making it an easy dinner that's also ideal for meal prep.
I often make this as a meal-prep batch, like my shredded beef chuck roast, and I especially like how soft and tender the chicken stays. The seasoning is flavorful without being overpowering, so it pairs easily with all kinds of sides, salads, bowls, or wraps. I keep the thighs whole and slice them as I need them.
Cooking for the week? You might also like my Fall-Off-the-Bone Poached Whole Chicken or One-Skillet Peach-Glazed Chicken Legs.
Why You'll Love This Recipe
- Tender and juicy: The chicken bakes up very soft and tender, with plenty of flavor from the yogurt curry coating.
- No browning step: There is no searing or stovetop cooking. Coat the chicken, arrange it on the sheet pan, and bake.
- Ready in about 30 minutes: Ten minutes of prep and 20 to 25 minutes in the oven.
- Great for meal prep: The recipe makes eight servings, and the thighs can be stored whole and sliced as needed through the week.
- Simple ingredients: Greek or Bulgarian yogurt, curry powder, paprika, oregano, lemon, honey, and olive oil make up the whole marinade.
Ingredients & Notes
- Boneless, skinless chicken thighs: You'll need 3 ¾ to 4 pounds for this batch.
- Greek or Bulgarian yogurt: One cup forms the base of the coating. Either works here, but Bulgarian yogurt is my favorite.
- Mild curry powder: I use a mild curry powder, similar to what I use in my swede soup with chicken legs, so the flavor comes through without overpowering the other seasonings.
- Sweet paprika: Adds another warm layer of seasoning alongside the curry.
- Honey: Just enough to add a little sweetness and balance the savory flavors.
- Lemon juice: Adds brightness to the yogurt mixture.
- Olive oil: Helps bring the marinade together and coat the chicken.
- Dried oregano and onion powder: Simple pantry seasonings that round out the flavor.
- Salt and black pepper: Two teaspoons of salt season this large batch, while freshly ground black pepper goes over the thighs just before baking.
How To Make It
Before you start: Preheat the oven to 425°F/220°C and cover a large sheet pan with parchment paper.
Step 1 - Make the Yogurt Curry Mixture: In a small bowl, combine the yogurt, olive oil, honey, lemon juice, curry powder, paprika, salt, oregano, and onion powder. Stir until well combined.
Step 2 - Coat the Chicken: Thoroughly pat-dry the chicken thighs and place them in a large bowl. Pour the seasoned yogurt mixture over the chicken and stir until every inch is coated.
Step 3 - Arrange the Chicken: Arrange the thighs on the sheet pan in a single layer without overlapping. Spread any yogurt mixture left in the bowl over the chicken and finish with freshly ground black pepper.
Step 4 - Bake and Rest: Bake for 20 to 25 minutes, depending on thickness, until cooked through and the thickest part reaches at least 165°F. Let the chicken rest for 5 minutes before serving or slicing. For meal prep, let it cool completely before storing.
Top Tips
- Give the thighs enough room: Arrange them in a single layer without overlapping.
- Check the thickest piece: Boneless thighs vary in size, so use the thickest one when checking the internal temperature or doneness.
- Keep meal-prep portions whole: Store the thighs whole rather than slicing them first. They retain their moisture better that way.
Serving Suggestions
Serve these yogurt curry chicken thighs warm with rice, roasted potatoes, or a simple salad for an easy dinner. For meal prep, slice the chicken over bowls or salads, or tuck it into wraps and sandwiches.
The mild curry flavor works well with fresh, crisp sides. For something colorful to pair with it, try my Spicy Mango Avocado Salad.
Storage
Let the chicken cool completely before storing. Refrigerate in an airtight container for up to 4 days. Keep most of the thighs whole rather than slicing them first, and slice as needed for bowls, salads, wraps, or sandwiches.
Recipe FAQs
No. The yogurt mixture creates a soft, flavorful coating rather than a browned or crispy exterior, while the chicken stays tender inside.
No. Coat the thighs with the yogurt curry mixture and bake them right away.
Yes. It makes eight servings, and the thighs keep in the fridge for up to 4 days. Store them whole and slice them only when you're ready to build your meal.
More Chicken Dinners To Try Next
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! - Mariska
Planning ahead for the week? Browse my high-protein recipes for more easy dinners and meal-prep ideas.
📖 Recipe
Baked Boneless Chicken Thighs With Yogurt Curry
Mariska RamondinoEquipment
- 1 large sheet pan
Ingredients
- 1 cup Greek or Bulgarian yogurt 240 grams
- 2 ½ tablespoons olive oil
- 1 tablespoon + 2 teaspoons honey
- 2 tablespoons lemon juice
- 2 tablespoons mild curry powder
- 2 teaspoons sweet paprika
- 2 teaspoons kosher or sea salt
- 1 ¼ teaspoons dried oregano
- ¾ teaspoon onion powder
- 3 ¾ pounds to 4 pounds boneless, skinless chicken thighs
- black pepper to taste
Instructions
- Preheat the oven to 425 °F/ 220 °C and cover a large sheet pan with parchment paper. Set aside.
- Combine yogurt, olive oil, honey, lemon juice, and seasoning (except black pepper) in a small bowl. Stir until well combined.1 cup Greek or Bulgarian yogurt, 2 ½ tablespoons olive oil, 1 tablespoon + 2 teaspoons honey, 2 tablespoons lemon juice, 2 tablespoons mild curry powder, 2 teaspoons sweet paprika, 2 teaspoons kosher or sea salt, 1 ¼ teaspoons dried oregano, ¾ teaspoon onion powder
- Thoroughly pat-dry chicken thighs and place them in a large bowl. Pour the seasoned yogurt mix over the chicken. Stir until every inch of the chicken thighs is thoroughly coated with the mixture.3 ¾ pounds to 4 pounds boneless, skinless chicken thighs
- Arrange the chicken thighs in a single layer without overlapping. Spread any yogurt mixture remaining in the bowl over the chicken before baking. Finish with some freshly ground black pepper.black pepper to taste
- Bake for 20 to 25 minutes, depending on thickness, until cooked through and the thickest part reaches at least 165°F.
- Remove from the oven and let the chicken rest for 5 minutes before serving or slicing. That helps the juices redistribute. Or let it cool completely before storing for meal prep.
Notes
- For Meal Prep: Keep most of the thighs whole rather than slicing them before storing. They retain their moisture better this way. Slice as needed for bowls, salads, wraps, or sandwiches.
- Batch Size: The yogurt mixture is sized for roughly 3 ½ to 4 pounds of boneless, skinless chicken thighs. It keeps the chicken thighs especially tender and juicy, with a soft, flavorful coating rather than a browned or crispy exterior.
- Storage: Refrigerate in an airtight container for up to 4 days.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
This chicken thigh recipe is a family favorite and so easy to make. Enjoy!